Fresh Tomato Risotto
1 tablespoon olive oil
1 cup chopped onions
Freshly ground white pepper
Freshly ground black pepper
6 cups water
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
1/2 pound assorted baby tomatoes, such as cherry, grape, teardrop, stemmed and
cut in half
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green part only
In a large saute pan, over medium heat, heat the oil. Add the onions. Season
with salt and pepper, and cook, stirring. Saute until the onions are slightly
soft, about 3 minutes. Add the water and garlic.
Bring the mixture to a boil, reduce the heat to medium, and
simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring
Add the tomatoes and continue to simmer, stirring constantly,
until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter,
cream, cheese and green onions.
Simmer for 2 minutes, stirring constantly. Remove from the
heat. Spoon the risotto into serving bowls or plates and serve.